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For the sausages:

  • Leeks 700 g
  • MEADOWLAND Professional 250g 50 g
  • Egg 8 pc
  • COLMAN'S Sage & Onion Stuffing Mix 1.5kg 400 g
  • Water 300 ml
  • Plain flour 200 g
  • Panko Breadcrumbs 200 g
  • Wensleydale Cheese 400 g

To serve:

  1. For the sausages:

    • Boil the water and pour over the COLMAN'S Sage & Onion Stuffing Mix then allow to cool.
    • Thinly slice the leeks.
    • Melt the MEADOWLAND Professional and add the leeks.
    • Cook for 5 min. until softened then allow to cool slightly.
    • Add 4 eggs, COLMAN'S English Mustard and crumble in the cheese.
    • Mix with the stuffing then roll into 20 sausages and chill for 10 min.
    • Place the flour, breadcrumbs and remaining eggs into 3 separate dishes.
    • Pass the sausage’s through the flour then the egg and finally the breadcrumbs.
    • Chill again for 10 min.
  2. To serve:

    • Carefully place the sausages into the fryer and cook for 3-4 min. or until golden.
    • Remove from the fryer and drain any excess oil.
    • Bring the water to the boil then whisk in the KNORR Tomato & Basil Sauce.
    • Pour into a dip pot and serve alongside the sausages.